Home Chicken Dinners Tuscan Stuffed Chicken Recipe
Becky Hardin
4.53 from 107 votes
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Tuscan Stuffed Chicken is a stunning entree that’s easier to make than you may think! Chicken breasts are seared to golden brown perfection and stuffed with roasted red peppers, provolone cheese and vibrant fresh spinach.
Why we love this Tuscan Stuffed Chicken Recipe
This is a go-to recipe of mine when I’m planning a dinner party. Here’s why I love serving it so much:
- Gorgeous: The red, green, and white ingredients that stuff the chicken look so picturesque against the golden seared chicken.
- Impressive: A stuffed chicken breast always looks so impressive… It’s our little secret that this recipe is actually incredibly easy to make in one pan!
- Flavorful: I always get compliments on how the roasted red peppers, provolone, spinach and seasoned chicken all compliment each other.
Do I need to use toothpicks?
When making stuffed chicken breasts, it’s helpful to use toothpicks to help secure the stuffed pockets. That way all of your delicious ingredients (especially the cheese) don’t escape the chicken.
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How to Store and Reheat
Once cooled to room temperature, you can store your Italian stuffed chicken breasts in an airtight container in the fridge for 3-4 days. To reheat chicken, place it back in the oven until warmed through.
Serving Suggestions
This dish goes well with a whole rainbow of side dishes. You could serve with a potato side, like potato au gratin, or a vegetable side, such as steamed fresh broccoli. Even a side of rice works and pasta is great too.
More Stuffed Chicken Breast Recipes We Love
- Stuffed Chicken Marsala
- Balsamic Stuffed Chicken
- Taco Stuffed Chicken
- Stuffed Chicken Parmesan
- Stuffed Chicken Piccata
- Stuffed Buffalo Chicken
Top Reader Review
“This is simple but delicious dish that my family loves. I’ve made it several times and didn’t change a thing other than a little bit of garlic powder with the Italian seasoning.” – Nick B.
4.53 from 107 votes
Tuscan Stuffed Chicken Breast Recipe
This Tuscan Stuffed Chicken Recipe gives you succulent chicken breast stuffed with a cheesy filling. Melty provolone cheese is blended with roasted peppers, fresh spinach, and Italian seasoning.
Prep: 10 minutes minutes
Cook: 45 minutes minutes
Total Time: 55 minutes minutes
Servings: 4 servings
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Ingredients
- 4 large chicken breasts
- 4 tablespoons olive oil divided
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon Italian seasoning
- 1 cup jarred roasted red peppers
- 4 slices provolone cheese
- 1 cup packed fresh spinach
Instructions
Preheat the oven to 375℉.
Rub chicken breasts with 2 tablespoons olive oil, and salt, pepper, and Italian seasoning.
4 large chicken breasts, 4 tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon pepper, ½ teaspoon Italian seasoning
Cut out a wide pocket in each chicken breast, being careful not to cut all the way through.
Stuff each chicken breast with roasted red peppers, 1 slice of cheese, and spinach.
1 cup jarred roasted red peppers, 4 slices provolone cheese, 1 cup packed fresh spinach
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat.
4 tablespoons olive oil
Once heated, sear the stuffed chicken breasts on each side, but don’t cook through. (You may need to do this in two batches depending on the size of your chicken breasts.)
Place all 4 breasts in the skillet and transfer the skillet to the oven.
Cook for 30-40 minutes, until the chicken breasts are cooked through.
Spoon the pan juices over the chicken and serve.
Notes
Storage: Store Tuscan stuffed chicken in an airtight container in the refrigerator for 3 days.
Nutrition Facts
Tuscan Stuffed Chicken Breast Recipe
Amount Per Serving
Calories 519Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 7g44%
Cholesterol 158mg53%
Sodium 1205mg52%
Potassium 955mg27%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 53g106%
Vitamin A 1120IU22%
Vitamin C 21mg25%
Calcium 181mg18%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Becky Hardin
Course:Main Course
Cuisine:Italian
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How to make Tuscan Stuffed Chicken Breasts Step by Step
Season the chicken:Rub the chicken breasts with 2 tbsp olive oil, 1/2 tsp salt, 1/2 tsp pepper and 1/2 tsp Italian seasoning.
Cut the pockets: Cut a wide pocket in each of the seasoned breasts. Try not to slice all the way through.
Stuff the chicken: Stuff each chicken breast with an equal amount of roasted red peppers (1 cup), provolone cheese (4 slices), and spinach (1 cup packed).
Sear the chicken: Heat 2 tbsp oil in a skillet over medium-high heat. Sear the chicken on each side, but don’t cook all the way through.
Bake the stuffed chicken: Bake at 375°F for 30-40 minutes.
Serve with pan sauce: Drizzle the juices from the pan all over the chicken breasts before serving.
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Meet Becky Hardin
Becky Hardin founded Easy Chicken Recipes in 2018. She has been creating trusted, easy, and delicious recipes on the web since 2012. Becky is known for simple dinner ideas, delicious crockpot recipes, creative chicken meals, and so much more. We have built a team of recipe developers, testers, and writers that love to create trust chicken recipes for every family.
Reader Interactions
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- Angelina says
A terrific recipe!, but for us I’ll eliminate the additional salt, since Provolone Cheese already has more than enough sodium. I will add some garlic for more flavor, as most of we Italian folks usually do.
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- Becky Hardin says
Great ideas! I’m so glad you guys loved this one!
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- Jill says
I made this the other night, warning my hubby that I was ‘experimenting’ (aka not cooking the usual). Now, my hubby doesn’t care for white meat chicken and doesn’t like spinach at all – so I didn’t tell him about either. When we sat down to eat his first comment was “I would have preferred dark meat.” Then he started to eat – and he ate, and ate, and ate. His final comment was “This is a keeper” at which time I told him that he was eating spinach. The only differences I made were 1) I pounded the chicken to between 1/4 and 1/2 inch, stuffed, rolled tightly and secured with toothpicks and 2) I made the night before and refrigerated them. Next time I make them I’m going to try cutting the pocket in the top of the chicken so the good stuff stays in the chicken. Terrific recipe. I’m also eager to try your broccoli/cheese stuffed chicken. Well done, Becky!Reply
- Becky Hardin says
Thank you so much, Jill!! I’m so happy you loved it so much!
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- Adrienne Teaster says
I loved this recipe so much! I didn’t have provolone cheese so I used pepperjack. I have even substituted herbed cream cheese, and topped with garlic butter. Yummmmmm!!!Reply
- Becky Hardin says
Yum!! That all sounds super delicious!
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- Dartim says
My family loved the recipe! Very easy to make loved every bite!Reply
- Becky Hardin says
So glad it was a hit!
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- Judi Pfau says
This was wonderful! I used asparagus instead of spinach. I am making again for sister and her family tonight. Bon Appetit!Reply
- Becky Hardin says
I’m so happy to hear that! Enjoy!
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- Barbara Burkham says
Great recipe but questioning cooking for 35-40 min in the oven. Plan to make for Christmas party this weekend.Reply
- Becky Hardin says
It takes a bit longer to cook since they are stuffed. You can always start checking the breasts for doneness earlier, though!
Reply
- Nick Bucci says
This is simple but delicious dish that my family loves. I’ve made it several times and didn’t change a thing other than a little bit of garlic powder with the Italian seasoning.Reply
- Becky Hardin says
I’m so glad you enjoyed it, Nick!
Reply
- Judi Pfau says
Loved it!! Was difficult to get brown with toothpicks but you definitely need themReply
- Becky Hardin says
Thanks so much for sharing your experience, Judi!
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